Nutritional Facts

Directions

In a small bowl, combine the butter, cheese, basil, 2 tablespoons pesto, pepper and garlic salt. Shape into a 4-in. disk; wrap in plastic wrap. Refrigerate until serving.

Rub remaining pesto over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap tomato butter; cut into four wedges. Place one wedge on each steak.Yield: 4 servings.

To Make Ahead: Prepare the butter up to a week in advance; store in the refrigerator.

Originally published as T-Bones with Sun-Dried Tomato Butter in Taste of Home Christmas Annual
Annual 2010, p60